Macaroni Salad

We were invited to a Memorial Day barbeque and I knew that all I wanted to bring was macaroni salad. I'd never made one before, but I found this recipe at Allrecipes.com It turned out very well. I accidentally forgot to buy a green pepper, so I replaced that with peas. And next time I might cut back on the sugar just a tad.

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4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot

Place the chopped onion in a bowl of ice and let set in the refrigerator about 30 min.

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Drain excess water from chopped onion. Stir onion, celery, green pepper, carrot, and macaroni into mayonnaise mixture. Refrigerate for at least 4 hours before serving, but preferably overnight.